Combine 2 cups water, 1/2 cup sugar and the flavoring agent in a small saucepan; bring to a boil. Remove from the heat. Cover and let steep 1/2 hour. Strain the syrup. Add the lemon zest, remaining 4 cups water and 1/2 cup of the lemon juice. Taste and add more lemon juice if desired. Chill before serving.

To serve: Pour over ice in a tall glass; garnish with a sprig of lavender, a basil leaf or a sprig of rosemary.

for foodies

Chef Notes:

About Eggplant

When shopping for eggplant, buy firm well-shaped, usually rounded plants.
They should be shiny, deep purple with no rust spots. Eggplant can be stored for
three to four days in refrigerator if necessary before use. Most eggplant dishes
freeze well. One pound of eggplant yields three cups diced.

Double Ginger Pumpkin Tart

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